Pan-Seared Scallops With Tarragon White Wine Sauce - cooking recipe

Ingredients

16 medium sea scallops (approx 8 oz.)
2 tablespoons cornstarch
1 tablespoon vegetable oil
Tarragon White Wine Sauce
1 tablespoon butter
1 shallot, minced
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground
1/3 cup dry white wine
1/4 cup whipping cream, 35%
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh chives, chopped

Preparation

Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.
In large skillet, heat oil over medium heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. Transfer to plate. Wash out skillet.
Tarragon White Wine Sauce:.
In same skillet, melt butter over medium heat; cook shallot, salt and pepper; until softened, about 3 minutes.
Add wine; cook, stirring until reduced by half, about 2 minutes. Add cream; cook, stirring until reduced by half, about 3 minutes. Stir in tarragon and chives. The sauce is ready when it coats the back of a spoon.
Return scallops to pan; heat through.